Description
A hearty, crunchy chopped salad featuring romaine and iceberg lettuce, bacon, cheddar cheese, and corn, tossed in a tangy homemade buttermilk ranch dressing. Perfect for busy weeknights.
Ingredients
Scale
- 2 heads romaine lettuce, chopped
- 1 small head iceberg lettuce, chopped
- 1 cup green beans, blanched and chopped
- 1 cup corn, cooked (fresh, frozen/thawed, or canned/drained)
- 1 cup cherry or grape tomatoes, halved
- 1 medium cucumber, diced
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 large hard-boiled eggs, chopped (optional)
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Bring a small pot of salted water to a boil. Trim green bean ends and blanch for 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop cooking. Chop into 1/2-inch pieces.
- In a small bowl, whisk together buttermilk, sour cream, mayonnaise, minced garlic, dried parsley, dried dill, garlic powder, onion powder, salt, and pepper until smooth. Set aside.
- Chop romaine and iceberg lettuce into 1-inch chunks. Dice cucumber, halve tomatoes, and chop hard-boiled eggs (if using). Combine all chopped vegetables in a large salad bowl.
- Add chopped green beans, corn, crumbled bacon, and shredded cheddar cheese to the bowl. Toss gently to distribute ingredients.
- Right before serving, drizzle buttermilk ranch dressing over the salad. Start with half the dressing, toss well, and add more as needed. Serve immediately.
Notes
For best results, chop all ingredients uniformly for balanced bites. Make the dressing ahead of time to allow flavors to meld. Ensure all ingredients are cold before tossing to prevent wilting. Do not reheat this salad. Leftovers keep in the fridge for 1-2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1/6 of the total sal
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 3
- Protein: 12
Keywords: Southern chopped salad, buttermilk ranch dressing, weeknight dinner, easy salad recipe, bacon salad, chopped salad with corn